Venison

Venison burgers are typically so lean as to require the addition of fat in the form of bacon, beef, olive oil, or cheese to achieve parity with hamburger cooking time, texture, and taste.

[10] Deer live on a natural diet of grass and wild plants without ever being confined to a cage or injected with any artificial hormones.

Venison is higher in moisture and protein, more diverse in amino acids, and lower in calories, cholesterol, and fat than most cuts of grain-fed beef, pork, or lamb.

The CDC also says that freezing meat for several days in sub-zero (0 °F or −18 °C) temperatures can greatly reduce the chances of infection by toxoplasmosis.

Hunters should briefly observe the behavior of the living animal and not shoot a deer that appears sick or is acting strangely.

[13] Venison (as well as other game meats, mainly wild boar) is a part of the traditional cuisine of the country and is commonly eaten, not considered a specialty.

[14] A variety of venison (roe, red and fallow deer, mouflon) and other game meat is widely available in butcher shops in fresh state, distributed by wholesalers,[15] as well as in big retail chains such as Tesco, at prices similar to beef or pork, around 200 CZK or 8 EUR per kilogram.

In the United States, venison is less common at retail due to the requirement that the animal first be inspected by USDA inspectors.